Cheddar Cauliflower Soup


  • 1 cauliflower (1.25-1.5 lbs)
  • 1 small onion, thinly sliced
  • 1/2 teaspoon parsley
  • 1 14.5-ounce can chicken broth
  • 2 tablespoons butter
  • 1 tablespoon flour
  • 3/4 tablespoon salt
  • Pinch of nutmeg
  • Pinch of white pepper
  • 2 cups half and half
  • 1/4 lb sharp cheddar cheese (1 cup shredded)
  1. Cut out and discard cauliflower core. Remove and discard coarse, outer leaves. Separate cauliflower into small flowerets. (about 4 cups worth)
  2. in a 3-qt saucepan, combine cauliflower, onion, parsley, and broth. Bring to a boil. Cover and reduce heat to a simmer until cauliflower is tender. (about 10-12 minutes. Set aside about a third of the cauliflower.
  3. In a blender or food processor, blend remaining cauliflower until smooth.
  4. In a 3-4qt saucepan, melt butter over medium heat. Stir in flour, salt, nutmeg, and pepper. Cook, stirring constantly, until it boils.
  5. Blend in cauliflower puree and 3/4 of the cheese. Heat stirring often, until the soup is steaming and cheese melts.
  6. Add reserved cauliflowers, and cook until heated through (2-3 minutes). Serve sprinkled with remaining 1/4 cup of cheese.

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